Yeah, yeah, I know we’ve been giving you a lot of drinks lately, but lesbehonest. There’s always room for drinks. And with fall right around the corner (although it may not feeeel like it) you need a couple of cozy drink options.
For a little while now, I’ve been a fan of turmeric and its super powers. So, I’m really excited to see it popping up in so many recipes. Especially a creamy latte such as this from Figs and Pigs. When the fall weather finally comes, grab your knit sweaters and biggest mug and settle in with this super easy recipe. (And obvi throw in an Instagram shoot bc you’ll have everything for the perfect photo. #fall)
2 1/2 cups of unsweetened almond milk
1 1/2 tsp turmeric powder
1″ grated ginger
1 tsp honey
1/2 tsp cinnamon
1 tsp coconut oil
In a pan on a medium heat add all the ingredients. For the ginger, squeeze the grated pulp so just the juice is used in the latte. Discard the pulp. Heat until just before boiling whisking all the while for about 6 mins. Serve immediately.
Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!
With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.
2 cups tahini
1/2 cup of olive oil (or extra oil from the tahini)
1 garlic clove, minced
Juice of 1 lemon
1 bunch romaine lettuce
2 tbsps capers
In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.
For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.
When serving, pour the tahini dressing over the romaine and top with capers.
You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.
*This is an overnight recipe.
1 cup quinoa
1 cup coconut milk
Dash of cinnamon
Handful of blueberries
Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)
The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.
I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
1 large ripe avocado (or 2 small)
1 tbsp raw, unsweetened cocoa powder
1/4 cup coconut milk (or any nut milk of your choice)
2 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 chunk of bittersweet dark chocolate, grated
2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
A little while back, one of my co-workers brought in chia seeds. I tried them, but I can’t say I was a fan of them in just plan ol’ water. They’re too, slimy, if you will.
However, I did some research and found out just how healthy they are for you. Not only do they provide a ton of energy, they’re full of antioxidants, and they help you feel full longer. (Read all of the healthy details here.) So, now that you’re an expert in chia seeds, you can see why these tiny energizers are perfect to start your morning off with. We’ve put together a simple 3 ingredient recipe for a jam that you can use on toast, waffles, or to sweeten up plain yogurt.
3 cups blueberries
1/4 cup maple syrup
3 tbsp chia seeds
In a small saucepan over medium heat, add the blueberries and maple syrup. Give it a stir every few minutes. You’ll notice the blueberries start to “melt”. Add in the chia seeds and stir until fully combined. You can store this in a jar for up to 2 weeks in the fridge.